Hound Dawg Ale

A delicious evening ale. I like to use Nottingham yeast because of the lager qualities about it. I've also used Saflager lager yeast to brew this beer, with excellent results.

Brewer:	Paul Smith		Email:	-
Beer:	Hound Dawg Ale		Style:	Amber to Dark Ale
Type:	Extract w/grain		Size:	25.5 liters
Color:	32 HCU (~16 SRM)		Bitterness:	23 IBU
OG:	1.042		FG:	1.002
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Boil all water to be used
Grain:	500g American crystal 60L 100g British chocolate
Steep:	steep for 30 minutes at 170°
Boil:	80 minutes	SG 1.096	11.2 liters
	3.25kg Light malt extract
Hops:	.75 oz. Galena (12% AA, 60 min.) .5 oz. Cascade (5.1% AA, 45 min.) .5 oz. Cascade (5.1% AA, 30 min.)
Yeast:	Danstar Nottingham yeast. Make a one quarter starter 24 hours prior to brewing.
Log:	Primary for about 7 days, then Rack with isinglas for 4 weeks.I keg my beer, but if you bottle it just bottle it in the normal manner.
Carbonation:	2.3 volumes	Corn Sugar: 5.20 oz. for 25.5 liters @ 20°C
Tasting:	Very good after 4 weeks in the secondary, but excellent after 4 months.

Recipe posted 10/24/04.